A traditional Irish side dish of cabbage,potatoes and leeks.
1 medium cabbage, quartered and core removed2 pounds potatoes, scrubbed and sliced,skins left on2 medium leeks, thoroughly washed, sliced1 cup milk1/2 teaspoon maceSalt and freshly ground pepper to taste2 garlic cloves, finely minced8 tablespoons butter
Bring a pot of salted water to a boiland boil the cabbage until tender,about 12 to 15 minutes. Drain off the water andchop the cabbage. Set aside.
Bring another pot of water to a boil andboil the potatoes until tender. Drainoff the water and set aside.
Put the leeks in a saucepan, cover withthe milk, bring close to boiling andthen turn down to a simmer until tender. Setaside.
Add the mace, salt and pepper, and garlicto the pot with the potatoes and mashwell with a hand masher. Now add theleeks and their milk and mix in with the potatoes, takingcare not to break down the leeks too much.Add a little more milk if necessaryto make it smooth. Now mash in the cabbage thebutter. The texture that you want to achieve is smooth,buttery potato with interesting pieces ofleek and cabbage well distributed init.
Transfer the whole mixture to an ovenproofdish, make a pattern on the surfaceand place under the broiler to brown.
Colcannon – St. Patrick's Day Potato Recipe – Mashed Potatoes with Kale, Leeks, and Spring OnionsIf the Colcannon recipe was useful and interesting, you can share it with your friends or leave a comment.